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Ultimate Crispy Panko Coconut Shrimp with Sweet Chili Dipping Sauce

Close-up of crispy, golden brown coconut shrimp served on a white plate next to a small bowl of sweet chili sauce.
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Recreate restaurant-style coconut shrimp at home. You get a shatteringly crisp texture using Panko breadcrumbs, perfect as an easy appetizer or light dinner entree.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1 cup sweetened shredded coconut
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying
  • For the Sweet Chili Dipping Sauce:
  • 1/2 cup sweet chili sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon lime juice

Instructions

  1. Set up your dredging stations. Place flour on a plate. Whisk eggs in a shallow bowl. On a third plate, combine Panko breadcrumbs, shredded coconut, salt, and pepper.
  2. Pat the shrimp completely dry using paper towels. This step is key for crispiness.
  3. Take one shrimp and dredge it lightly in the flour, shaking off any excess.
  4. Dip the floured shrimp into the beaten egg, letting the extra drip off.
  5. Press the shrimp firmly into the Panko-coconut mixture, ensuring it is fully coated. Place the coated shrimp on a clean tray.
  6. Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C). Use a thermometer to check the temperature; oil that is too cool results in soggy shrimp.
  7. Carefully place shrimp into the hot oil, working in batches to avoid overcrowding the pan. Do not let the oil temperature drop significantly.
  8. Fry the coconut shrimp for 2 to 3 minutes per side, until golden brown and crisp.
  9. Remove the shrimp with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
  10. While the shrimp drain, prepare the dipping sauce. Whisk together the sweet chili sauce, rice vinegar, and lime juice in a small bowl.
  11. Serve your crispy coconut shrimp immediately with the dipping sauce.

Notes

  • For a lighter version, bake the shrimp at 400°F (200°C) for 12-15 minutes, flipping halfway, or use an air fryer at 375°F (190°C) for 8-10 minutes.
  • If you want a Red Lobster copycat sauce, substitute the sweet chili sauce with 1/2 cup apricot preserves mixed with 1 tablespoon of prepared horseradish.
  • For the best crunch, make sure your coating ingredients are dry and your oil is hot enough before you start frying.

Nutrition

Find it online: https://kitchenslang.com/coconut-shrimp-crispy-panko-appetizer/